Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Monday, July 18, 2011

Sweet Mango and Blueberry Cold Soup Recipe by KRUPS

Think soup is only for the winter? Think again! This summer, whip up cold soups, gazpachos and easy appetizers with a KRUPS GPA 1 Immersion Blender. Why miss out on the party while slaving away in the kitchen, when delicious and easy recipes are at hand?

The GPA 1 Immersion blender ($79.99) is a powerful hand blender that chops, purees and mixes most foods. It is made with a stainless steel shaft that is easily removed with a click for easy storage. It has six variable speeds and comes with a measure beater and wall mount. This appliance also has a LCD display on the soft grip ergonomic handle that shows the selected speed.

From cold soups to dips and sauces, this appliance is a handy tool to add to your kitchen arsenal for those quick and delectable bites. Below are a few recipes to make with the immersion blender, courtesy of KRUPS.

Sweet Mango and Blueberry Cold Soup Recipe


7 cups fresh or frozen blueberries
3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon ground cardamom
3/4 cup mango purée
1 cup Muscatel


In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring mixture to a boil. Cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture and transfer to a bowl. With an immersion blender, puree the mixture.

In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well.

To serve: Ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.

YIELD: Makes 1 quart

Disclosure: The information within this blog post (recipes, wording, photo's were given to me by the PR company that represents KRUPS). Everything on the Shakin 'N Bakin Foodie Blog is copyright protected, all rights reserved.

No comments: